Flavour '81 : 3rd Weurman Symposium : proceedings of the international conference, Munich, April 28-30, 1981

Die seit 1925 erscheinenden Arbeiten zur Kirchengeschichte bilden eine der traditionsreichsten historischen Buchreihen im deutschsprachigen Raum. Sie enthalten Forschungen zur Kirchen- und Dogmengeschichte des Christentums aller Epochen, veröffentlichen aber auch Arbeiten aus verwandten Disziplinen wie beispielsweise der Archäologie, Kunstgeschichte oder Literaturwissenschaft. Kennzeichnend für die Reihe ist der durchgängige Anspruch, historisch-methodische Präzision mit systematischen Kontextualisierungen des jeweiligen Gegenstandes zu verbinden. In jüngerer Zeit erscheinen verstärkt Arbeiten zu Themen einer Kultur- und Ideengeschichte des Christentums in einem methodisch offenen christentumsgeschichtlichen Horizont. PREFACE ACKNOWLEDGEMENTS CONTENTS SECTION I. SENSORY METHODOLOGY A CRITICAL REVIEW OF THRESHOLD, INTENSITY AND DESCRIPTIVE ANALYSES IN FLAVOR RESEARCH FINDING THE WORD FOR IT - METHODS AND USES OF DESCRIPTIVE SENSORY ANALYSIS MAGNITUDE SCALES OF TASTE AND SMELL INTENSITY SUPRATHRESHOLD ODOUR INTENSITY ASSESSMENT: INDIVIDUAL VARIATION IN SCALING COMPARISON OF STRUCTURED AND UNSTRUCTURED CATEGORY SCALES IN THE EVALUATION OF SOURNESS INTENSITY ASSESSMENT OF SENSORY DISCRIMINABILITY USING SENSORY DIFFERENCE TESTS EVALUATING TASTERS' PERFORMANCE IN THE PROFILING OF FOODS AND BEVERAGES SENSORY EVALUATION IN A "NATURAL ENVIRONMENT" SECTION II. APPLICATION OF SENSORY METHODS PERCEPTION AND ANALYSIS: A PERSPECTIVE VIEW OF ATTEMPTS TO FIND CAUSAL RELATIONS BETWEEN SENSORY AND OBJECTIVE DATA SETS SOME PROPERTIES OF ODORIFEROUS MOLECULES PREDICTIVE VALUE OF SENSORY AND ANALYTICAL DATA FOR DISTILLED BEVERAGES PHYSICO-CHEMICAL STUDIES ON FLAVOUR-ACTIVE COMPOUNDS THE CONTRIBUTION OF SOME VOLATILES TO THE SENSORY QUALITY OF APPLE AND ORANGE JUICE ODOUR THE IDENTIFICATION OF THE LEGUME-FLAVOUR IN RAW PEANUTS STUDIES ON QUALITY CHARACTERIZATION OF MEAT-LIKE FLAVOURINGS IMPROVEMENTS OF THE SCOVILLE MET HDD FOR THE PUNGENCY DETERMINATION OF BLACK PEPPER FLAVOR AND TEXTURE OF GELS: AN INTERLABORATORY STUDY A SEARCH FOR A NERVOUS CODE FOR ODOR QUALITY COMBINING ANALYTICAL ELECTROPHYSIOLOGICAL METHODS: A MODEL OF A BIOTEST SECTION III. INSTRUMENTAL ANALYSIS RECENT DEVELOPMENTS IN HIGH RESOLUTION GAS CHROMATOGRAPHY THE HORIZONS OF IDENTIFICATION AND ANALYSIS WITH MASS SPECTROMETRY MICROANALYSIS OF VOLATILE COMPOUNDS IN BIOLOGICAL MATERIALS IN SMALL QUANTITIES COMPARISON OF ADSORBENTS IN HEAD SPACE SAMPLING QUICK FLOW-OPTIMIZATION OF CAPILLARY COLUMNS AUTOMATED PROCEDURE FOR HEADSPACE ANALYSIS BY GLASS CAPILLARY GAS CHROMATOGRAPHY COMPUTER ASSISTED IDENTIFICATION IN ROUTINE GAS CHROMATOGRAPHIC ANALYSIS OF ESSENTIAL OILS APPLICATION OF HPLC FOR THE SEPARATION OF FLAVOUR COMPOUNDS A CONVENIENT METHOD FOR DETERMINING VOLATILE SULPHUR COMPOUNDS IN BEER COMPARISON OP TWO ISOLATION PROCEDURES FOR AROMA COMPOUNDS OF DILL ANALYSIS OF NATURAL AND ARTIFICIAL COCONUT FLAVOURING IN BEVERAGES ISOLATION AND PROPERTIES OF BITTER-SENSITIVE PROTEINS VIA AFFINITY CHROMATOGRAPHY SECTION IV. FORMATION OF FLAVOUR FORMATION OF FLAVOUR COMPONENTS FROM PROLINE AND HYDROXYPROLINE WITH GLUCOSE AND MALTOSE AND THEIR IMPORTANCE TO FOOD FLAVOUR SHIGEMATSU VARIATION OF THE MAILLARD REACTION MODEL EXPERIMENTS ABOUT THE FORMATION OF VOLATILE CARBONYL COMPOUNDS FROM FATTY ACID HYDROPEROXIDES INFLUENCE OF CURING ON THE FORMATION OF TOBACCO FLAVOUR FACTORS INFLUENCING FLAVOUR FORMATION IN FRUITS FORMATION OF "GREEN-GRASSY"-NOTES IN DISRUPTED PLANT TISSUES: CHARACTERIZATION OF THE TOMATO ENZYME SYSTEMS POSSIBILITIES OF THE BIOTECHNOLOGICAL PRODUCTION OF AROMA SUBSTANCES BY PLANT TISSUE CULTURES ROLE OF THE GASEOUS ENVIRONMENT ON VOLATILE COMPOUND PRODUCTION BY FRUIT CELL SUSPENSIONS CULTURED IN VITRO MICROBIAL FORMATION OF FLAVOURS AROMA-PRODUCING FUNGI: INFLUENCE OF STRAIN SPECIFICITY AND CULTURE CONDITIONS ON AROMA PRODUCTION CHEDDAR CHEESE FLAVOUR - ITS FORMATION IN THE LIGHT OF NEW ANALYTICAL RESULTS FLAVOUR CONSTITUENTS OF MALT CHARACTERIZATION AND COMPARISON OF FLAVOR VOLATILES IN MEAT BY-PRODUCTS SUNLIGHT FLAVOURS IN CHAMPAGNE WINES SECTION V. APPLICATION AND TECHNOLOGY ASPECTS OF THE DEVELOPMENT OF INDUSTRIAL FLAVOR MATERIALS PROBLEMS OF THE INDUSTRIAL QUALITY CONTROL OF FLAVOURS CHEMICAL-TECHNOLOGICAL ASPECTS FOR CONCENTRATION OF PLANT AROMAS CRAIG DISTRIBUTION IN THE ANALYSIS OF FOOD FLAVORS USE OF SYNTHETIC POLYMERIC ADSORBENTS FOR PROCESSING AND RECOVERING ESSENTIAL CITRUS-FRUIT OILS AROMA COMPOUNDS WHICH CONTRIBUTE TO THE DIFFERENCE IN FLAVOUR BETWEEN PASTEURIZED MILK AND UHT MILK INCLUSION COMPLEXES OF POTATO STARCH WITH FLAVOR COMPOUNDS THE INFLUENCE OF FOOD COMPONENTS ON THE VOLATILITY OF DIACETYL INTERACTIONS OF VOLATILE FLAVOR COMPOUNDS WITH CAFFEINE, CHLORO - GENIC ACID AND NARINGIN STABILITY OF FLAVOURING SUBSTANCES IN FOOD MODELS RELATED TO MILK SOME REMARKS ON THE PROPOSAL FOR AN EEC-DIRECTIVE ON FLAVOURINGS SECTION VI. MOLECULAR ASPECTS OF FLAVOUR STRUCTURAL REQUIREMENTS FOR SWEET AND BITTER TASTE BIFUNCTIONAL UNIT CONCEPT IN FLAVOUR CHEMISTRY AUTHOR INDEX SUBJECT INDEX